Stuffed Tomatoes(Yemistes Domates) - cooking recipe

Ingredients

12 medium tomatoes
1 c. rice
2 large onions, finely chopped
1 c. chopped parsley
2 Tbsp. fresh dill
1/2 c. olive oil
1 c. water
8 oz. tomato sauce
salt and pepper to taste
2 oz. pignolia nuts
2 oz. currants
2 cloves garlic, finely chopped
pulp and juice scooped from tomatoes
bread crumbs

Preparation

Slice tops from tomatoes and scoop out center; reserve.
Place tomatoes in baking pan.
Saute onions and garlic in olive oil. Add tomato pulp and juices, tomato sauce and water.
Stir with a wooden spoon for one minute.
Add rice, dill, parsley, salt and pepper, stirring occasionally with a wooden spoon over low heat until juices are absorbed.
Add pignolia nuts and currants. Remove from stove.
Let mixture cool.
Stuff tomatoes loosely with mixture, leaving a little space on top.
Cover with tops of tomatoes.
Sprinkle top of tomatoes with bread crumbs.
Cover pan with foil or lid.
Bake at 375\u00b0 for 1 hour.
Uncover; bake 1/2 hour longer or until brown.